Don’t chop that squid into little rings – fry ‘er up whole! On a recent majestic afternoon at a secretive boat-side konoba in Herceg Novi, Montenegro I sampled the most delicious fried calamari of my life. No they were not fancily prepared. And no they were not an exotic variety of squid. The only significant difference between this calamari and every other calamari that I’ve eaten is that these squid were left whole!
The results of this cooking technique is that the calamari are covered in far less fried batter, and the delicate (slightly fishy) flavor of the squid is still discernable. For such a simple change in technique the results are tremendous. The calamari becomes much lighter and tastier (and far more beautiful, too).
The squid still needs to be cleaned, but as in the above picture, the head should remain attached. Also, I’d recommend this technique for smaller squid, as larger squid may take longer to cook and become more oily as a result.
Andrew Maki
Alex Welles
Owen Maloy
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